Version in force , Modified +51 −27§
Amended by Regulation (EU) 2015/2283 32015R2283 on EUR-Lex (external, EUR-Lex)
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Explanation, written by a model and checked against the cited text
The only change in this provision is to the Italian-language indication in point 7 of Part A, where the phrase used for meat or fish made of combined pieces was replaced with a different Italian wording.
Cited: Annex VI, v1 (external, EUR-Lex) · Annex VI, v2 (external, EUR-Lex)
v1 is the previous version, v2 this one.
Text from EUR-Lex, before and after
Previous version, in force 19 February 2014 02011R1169-20140219 → this version, in force 31 December 2015 02011R1169-20180101
ANNEX VI
NAME OF THE FOOD AND SPECIFIC ACCOMPANYING PARTICULARS
PART A — MANDATORY PARTICULARS ACCOMPANYING THE NAME OF THE FOOD
1. The name of the food shall include or be accompanied by particulars as to the physical condition of the food or … 494 unchanged words … Sammensat af stykker af fisk;
in German
aus Fleischstücken zusammengefügt and aus Fischstücken zusammengefügt;
in Estonian
liidetud liha and liidetud kala;
in Greek
μορφοποιημένο κρέας and μορφοποιημένο ψάρι;
in English
formed meat and formed fish;
in French
viande reconstituée and poisson reconstitué;
in Irish
píosaí feola ceangailte and píosaí éisc ceangailte;
in Italian
costituito da parti di carne ricomposta and pesce ricomposto; costituito da parti di pesce;
in Latvian
formēta gaļa and formēta zivs;
in Lithuanian
sudarytas (-a) iš mėsos gabalų and sudarytas (-a) iš žuvies gabalų;
in Hungarian
darabokból újraformázott hús and darabokból újraformázott hal;
in Maltese
laħam rikostitwit and ħut rikostitwit;
in Dutch
samengesteld uit stukjes vlees and samengesteld uit stukjes vis;
in Polish
z połączonych kawałków mięsa and z połączonych kawałków ryby;
in Portuguese
carne reconstituída and peixe reconstituído;
in Romanian
carne formată and carne de pește formată;
in Slovak
zo spájaných kúskov mäsa and zo spájaných kúskov ryby;
in Slovenian
sestavljeno, iz koščkov oblikovano meso and sestavljene, iz koščkov oblikovane ribe;
in Finnish
paloista yhdistetty liha and paloista yhdistetty kala;
in Swedish
sammanfogade bitar av kött and sammanfogade bitar av fisk.
PART B — SPECIFIC REQUIREMENTS CONCERNING THE DESIGNATION OF MINCED MEAT
1. Composition criteria checked on the basis of a daily average:
The collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. The collagen content means the hydroxyproline content multiplied by a factor of 8.
Fat content Collagen/meat protein ratio
— lean minced meat, ≤ 7 % ≤ 12 %
— minced pure beef, ≤ 20 % ≤ 15 %
— minced meat containing pigmeat, ≤ 30 % ≤ 18 %
— minced meat of other species, ≤ 25 % ≤ 15 %
2. In addition to the requirements laid down in Chapter IV of Section V of Annex III to Regulation (EC) No 853/2004, the following expressions shall appear on the labelling:
percentage of fat content under …,
collagen/meat protein ratio under …,
3. The Member States may allow the placing on their national market of minced meat which does not comply with the criteria laid down in point 1 of this Part under a national mark that cannot be confused with the marks provided for in Article 5(1) of Regulation (EC) No 853/2004.
PART C — SPECIFIC REQUIREMENTS CONCERNING THE DESIGNATION OF SAUSAGE CASINGS
If a sausage casing is not edible, this must be indicated.